Apple Crisp Cheesecake

Crust

Cheesecake

Apples

Crisp Topping

Preheat oven to 350 degrees Fahrenheit. Place a large sheet pan on the bottom rack filled halfway with water. Line a 9-inch springform pan with parchment paper.

Mix together the graham cracker crumbs, granulated sugar, and melted butter. Press the mixture evenly onto the bottom of the prepared springform pan.

Beat the cream cheese and brown sugar until very creamy. Add the vanilla extract, cinnamon, and flour, mixing thoroughly. Add the eggs and mix gently until combined. Do not overmix.

Pour the cheesecake batter onto the prepared crust.

Stir together the diced apples, brown sugar, and cinnamon. Set aside.

Combine the flour, quick oats, brown sugar, cinnamon, and melted butter in a bowl. Mix thoroughly and press the mixture into large crumbs using your hands.

Gently spoon the diced apples over the cheesecake batter. Evenly sprinkle the crisp topping over the apples.

Place the springform pan on the oven rack directly above the sheet pan of water. Bake for 50-55 minutes. Remove from the oven and transfer to a wire rack. Let cool for 5 minutes, then run a knife around the edges to loosen.

Cool the cheesecake at room temperature for 1 hour, then refrigerate for at least 6 hours or overnight to chill completely.

Slice and serve with caramel sauce, whipped cream, and a sprinkle of apple pie spice, if desired.